Mediterranean Orzo Salad

flavorful orzo salad was the recipient of much praise. The recipe was tested in the weeks leading up to the event and has developed its own fan club!

12 ounces orzo pasta

1 (15-ounce can) chickpeas, rinsed and drained, or 1 1/2 cups cooked

1 cup cherry tomatoes, halved

1 (12-ounce) jar kalamata olives, pitted and chopped

1 (12-ounce) jar marinated artichoke hearts, drained and chopped 1 bunch parsley, leaves removed, chopped, about 1 1/2 cups packed

1 bunch parsley, leaves removed, chopped, about 1 1/2 cups packed

Dressing

½ cup extra-virgin olive oil

½ cup fresh lemon juice

1 cup capers, drained

⅓ cup packed sun-dried tomatoes

2 large cloves garlic, peeled

2 medium shallots, peeled

1 teaspoon salt, taste first before adding, the olives and capers provide salt Freshly ground black pepper

1 batch tofu feta cheese

Cook orzo (in salted water) according to package directions. When done, rinse with cold water, and empty into a large bowl. Stir in chickpeas, tomatoes, olives, artichoke hearts, and parsley. Set aside.

Place dressing ingredients in a food processor and pulse several times into a chunky blend. Taste and adjust seasonings and lemon juice if necessary. Dressing should have a lemony, salty, strong flavor so that it stands up to the orzo. Pour dressing over orzo and toss to combine. Add tofu feta cheese and toss again. Serve immediately or chill first.

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Mediterranean Orzo Salad